BAY SCALLOP CHOWDER

Bay Scallop Chowder image

Provided by Carol White

Time 30m

Number Of Ingredients 17

STAR OF THE SHOW
1 1/2 lb bay scallops
FROM THE PANTRY
2 Tbsp olive oil
2 c low sodium chicken broth (divided)
1 can(s) 10 oz (campbell's) condensed cream of shrimp soup
1/4 c fairbanks dry sherry or any cooking sherry
2 Tbsp corned starch
1 Tbsp old bay seasoning
1/2 tsp nutmeg
FROM THE REFRIGERATOR
1/2 c fat free milk
4 oz cream cheese (soften)
2 Tbsp unsalted butter
2 medium baking potatoes (diced in small cubes)
1/4 c fresh parsley (chopped)
1 garnish - diced scallions, red & green chili peppers sliced

Steps:

1. Utensils and Cookware • 1 large sauté pan • 3 - 5 quart soup pot • cooking spoons and measuring utensils • Large Soup Tureen and small soup bowls
2. In large sauté pan, medium high, add olive oil and unsalted butter. Then add onions and garlic, sauté until tender. Add bay scallops and sauté until translucent (about 2 - 3 minutes). Remove from heat and set aside.
3. In 3 - 5 quart soup pot , medium high ( in this order) add 1 3/4 cup chicken broth ( hold back 1/4 of broth to combine with corned starch). Then add diced potatoes and let cooked for about 3 - 5 minutes or until the potatoes are fork tender (do not over cook). Now add milk, cream of shrimp soup, and cream cheese. Blend well, be careful not to breakup or mash potatoes. Let simmer for another 2 - 3 minutes.
4. Add sherry, old bay seasoning and nutmeg. Season with salt and pepper to taste. Then add scallops with garlic and onions to chowder base. Check for thickness at this time. Combine corned starch and 1/4 cup of chicken broth to make a slurry , then pour slurry into chowder. Now add diced bell peppers and fresh chopped parsley and let chowder simmer for about another 5 to 8 minutes.
5. Serve chowder in soup tureen and garnish with slice chili peppers and scallops. Serve with crackers or fresh French bread. Enjoy